Salt roast chicken

Salt roast chicken

By
From
Ben's Meat Bible
Serves
6
Photographer
Benito Martin

While working at the Atlantic Bar and Grill in London, we would make this dish to feed more than 30 staff members in one evening. The night before we would salt the chicken thighs on trays ready to go into the ovens the next day. The salt helps to intensify the flavour of the chicken and also allows the aromatic flavours of the thyme to really get into the chicken.

Ingredients

Quantity Ingredient
1 whole garlic bulb, cloves separated
12 chicken thighs, skin on
1 bunch thyme
2 tablespoons black peppercorns
80g coarse rock salt
olive oil, to drizzle
smoked or sweet paprika, to sprinkle

Method

  1. Smash the garlic cloves lightly and leave their papery skins on. Place the garlic, chicken, thyme and peppercorns in a bowl and turn the whole lot over a few times with your hands.
  2. Arrange the chicken on a rack set over a roasting tin; this will allow any liquid to drain out. Scatter over the garlic, thyme and peppercorn mixture, poking it in amongst the chicken. Sprinkle over the salt, making sure that you cover all the pieces. Chill overnight or for at least 8 hours so the salt can draw out any excess moisture.
  3. Preheat the oven to 160°C. Remove the rack of chicken from the roasting tin, brush off any excess salt and rinse out the tin. Return the chicken to the tin, drizzle with a little oil and dust with paprika. I prefer smoked paprika as it has a lovely warm flavour and a slightly sharp edge.
  4. Roast in the oven for 45 minutes, until the skin is browned and crisp and the chicken is cooked through. Check for doneness by piercing the thickest part of the thigh with a knife: if the juices run clear it is done. Serve with the garlic cloves to squeeze out.
Tags:
Ben
O'Donoghue
meat
bbq
carnivore
barbecue
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